Sentence examples for sole duck from inspiring English sources

At Lo Scalco, a new Italian place in Tribeca, eight categories of ingredient (artichoke, Dover sole, duck, etc).

She could hardly think of another larder essential, except potatoes; and these too, when cooked, demanded to be buried in butter and cheese.In 2000, when she was awarded the Légion d'Honneur for bringing the delights of France to Americans, she was served all her favourite things: oysters, caviar, Dover sole, duck, profiteroles and a good deal of champagne.

Expect classic Gallic fare such as sole, duck and pommes soufflés.

Dishes like sole, duck and burger are translated into abstract color swaths made of tiny, tiny rice grains that fade away before your eyes. .

It was at Chez Véry that Balzac, accompanied by his editor Edmond Werdet, enjoyed a meal comprised of 100 oysters, an entire Norman sole, duck with turnips, and a pair of roasted partridges (none of which Werdet ate, as he was suffering from stomach flu at the time).

But appetizers like snails in a fragrant garlic butter or a rich crab tart bound with Gruyère cheese, and main courses like sole amandine and duck à l'orange, are about as good as those dishes get.

Mr. Jouhannaud has worked with Mr. Ducasse for more than 10 years, and next month, in collaboration with Mr. Ducasse, he will start a menu emphasizing lightened French classics, including lobster bisque, royale (a custard) of white mushrooms, turbot Dugléré, fillet of sole Grenobloise, and duck à l'orange.

The next one, to be held on Jan . 21at 9 30 a.m., will involve three hours of hands-on work with the chefs Pecko Zantilaveevan and Richard Brower, to prepare the restaurant's signature crisp roast farmhouse duck, Dover sole meunière and farro primavera.

"Lobster mac at 34, shepherd's pie at The Ivy, Dover sole at Scott's, crispy duck and watermelon salad at Le Caprice, to name a few.

It takes a local resident like James Boivin to know that these people aren't alighting here out of any particular wish to visit the neighborhood, but to duck Staten Island's sole bank of MetroCard turnstiles at the ferry stop.

The new French-accented, globally influenced menu offers re-imagined classics including truffled snails for $9, frog's legs with watercress remoulade for $10, potato-crusted lemon sole for $26, breast of duck with blood orange for $28 and waffle cones with ice cream (hand-churned at tableside, and cooled with liquid nitrogen) for $14.